Save A vibrant, comforting pasta dish featuring sweet roasted butternut squash, nutty brown butter infused with fresh sage, and whole wheat pasta for a lighter, healthier twist.
This pasta quickly became a family favorite after I first served it on a cozy autumn evening.
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Ingredients
- Vegetables: 1 medium butternut squash (about 2 lbs) peeled and diced (1/2-inch cubes), 2 garlic cloves minced
- Pasta: 12 oz whole wheat penne or fusilli
- Sauce: 2 tbsp unsalted butter, 1 tbsp extra virgin olive oil, 10 fresh sage leaves thinly sliced
- Dairy & Nuts: 1/4 cup grated Parmesan cheese (plus extra for serving), 2 tbsp toasted pine nuts (optional)
- Seasonings: 1/2 tsp salt plus more for pasta water, 1/4 tsp freshly ground black pepper
- Garnish: Freshly ground black pepper, Extra sage leaves (optional)
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Instructions
- Step 1:
- Preheat oven to 425℉ (220℃). Line a baking sheet with parchment paper.
- Step 2:
- Toss diced butternut squash with 1/2 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet. Roast for 20 25 minutes, turning once, until golden and tender.
- Step 3:
- While the squash roasts, bring a large pot of salted water to a boil. Cook whole wheat pasta according to package instructions until just al dente. Reserve 1/2 cup pasta water, then drain.
- Step 4:
- In a large skillet over medium heat, melt butter with remaining 1/2 tbsp olive oil. Add sage leaves and cook, swirling, until butter turns golden brown and sage is crisp (about 2 minutes).
- Step 5:
- Add minced garlic and cook for 30 seconds until fragrant.
- Step 6:
- Add roasted squash to the skillet toss gently to coat in brown butter and sage.
- Step 7:
- Add drained pasta and 1/4 cup reserved pasta water. Sprinkle in Parmesan. Toss everything together, adding more pasta water if needed for a silky sauce.
- Step 8:
- Season with additional salt and black pepper to taste.
- Step 9:
- Serve hot, topped with extra Parmesan, pine nuts (if using), and a few fresh sage leaves.
Save This dish always reminds me of cozy family dinners and the warm scents of fall.
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Notes
For extra protein, add sautéed mushrooms or white beans. Pairs well with a crisp Pinot Grigio or Chardonnay.
Required Tools
Chefs knife, Vegetable peeler, Baking sheet, Large pot, Large skillet, Wooden spoon or spatula, Fine grater (for Parmesan)
Nutritional Information
Calories: 390, Total Fat: 12 g, Carbohydrates: 61 g, Protein: 13 g (per serving)
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This flavorful and comforting pasta is perfect for any occasion and can be customized easily.
Recipe FAQs
- → What type of squash works best for this dish?
Butternut squash is ideal due to its natural sweetness and tender texture after roasting.
- → How do you achieve the brown butter flavor?
Cook butter over medium heat until it turns golden brown and releases a nutty aroma before adding sage and garlic.
- → Can I use other pasta types?
Whole wheat penne or fusilli are recommended, but any pasta holding sauce well can be used.
- → What does fresh sage add to the dish?
Fresh sage lends an earthy, aromatic note that complements the richness of brown butter and sweetness of squash.
- → Are pine nuts necessary for the dish?
They are optional but add a delightful crunch and enhance the nutty flavor profile.
